I’m starting to learn that I need some balance between the meals I cook and post, and those I just want done quick so I can eat and not be shooting and propping the whole time. It’s just that the promise of turning a meal into a post inspires me to make something better, and since I’ve just left my full time job, I need something to fill my time and keep me writing.
So I made this boneless rib roast for a meal that will keep on giving - leftovers for a week. Which makes this expensive piece of meat downright economical when you make it just for two.
I also learned a food blogging lesson while I made this: when you (I) drink while cooking you (I) forget to take shots, and when you (I) do remember, the shots turn out a mess. Here is what I managed to capture of the meal below.
Second lesson learned. A boneless rib roast is crazy easy to make. And if you don’t mind leftovers, just fine to make for 2. Stay tuned for leftover roast beef sandwiches, leftover roast beef with swiss chard, and leftover roast beef tacos later this week!
ROAST BEEF RECIPE:
(Inspiration taken from the Pioneer Woman <3)
1 boneless rib roast (about 4 pounds)
1/3 cup coarse sea salt
Fresh ground pepper to your liking
4 sprigs fresh rosemary
6 sprigs fresh thyme
2 tsp Herbs de Provence dried mix
1. Preheat oven to 500
2. Pre-mix salt, pepper, chopped garlic and fresh herbs in a bowl.
3. Sear roast on all sides till golden brown in heavy bottom pan.
4. Let cool slightly, cover with the seasoning mixture on all sides.
5. Place fat side up on a roasting rack in oven, with a generous amount of the seasoning all over the top.
6. Roast at 500 for 20 minutes then turn temp down to 300 and roast till thermometer reads 115 for medium rare. (with resting).
*It was about another 50 minutes to an hour before mine was at medium rare. I took it out when the thermometer read 115 and let it rest under foil for 20 minutes. Next time I would take it out a touch earlier to have it be a little more rare.
CELERY ROOT PURÉE RECIPE
The photos don’t do it justice (oops), but the celery root puree gives the feeling of a mashed potato, but the flavor is brighter and it feels less heavy as a side.
1 large Celery Root
1 medium russet potato
3 tbsp unsalted butter
1 cup Milk
Salt and Pepper to taste
1. Peel the celery root and potato and cut into 2 inch pieces.
2. Boil till soft in water that has the cup of milk added and salt.
3. Remove from water/milk but save some of the liquid for blending.
4. Blend with the butter adding chicken stock, or extra liquid from boiling. Adding a little bit at a time till smooth but not soup. We use dairy sparingly so used mainly chicken stock – about 1/3 cup, and about 1/4 cup of the boiling mixture.